Keto Egg Loaf

Name: Keto Egg Loaf
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 10 serving
Ingredients: 6 eggs; 6 oz / 170g cream cheese; 4 tbsp / 30g coconut flour; ¼ cup / 50g butter; 2 tbsp granulated sweetener; 1 teaspoon baking powder; ½ tsp cinnamon; ¼ teaspoon nutmeg

User Reviews

5.0

72 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings
10
Calories
133 kcal
Course
Breakfast
Cuisine
British

Keto Egg Loaf

Raiden Walker

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This keto egg loaf is a mix between a creamy, soft French toast, a pancake, a slice of spongy white bread and a dessert. It's an easy low carb gluten free recipe that even works as a savoury cheesy loaf - see the post for details. Perfect if you want to keep your carb content low.

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Ingredients

Servings

6 eggs large, room temperature
6 oz / 170g cream cheese
4 tbsp / 30g coconut flour
¼ cup / 50g butter melted
2 tbsp granulated sweetener or more, to taste
1 teaspoon baking powder
½ tsp cinnamon
¼ teaspoon nutmeg

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Instructions

Pre-heat the oven to 350 F / 175 C electric and line a loaf tin with parchment paper.
Mix the eggs, cream cheese, melted butter and erythritol in a food processor or high speed blender until frothy. Alternatively, use a tall mixing jug and a handheld electric blender.
Add the rest of the ingredients and blitz briefly until combined.
Pour the mix into the prepared loaf tin and bake for 40-45 minutes or until a toothpick inserted comes out clean. Tip: Check the keto egg loaf after 25 minutes. Once it is golden on top, cover it loosely with a sheet of aluminium paper to prevent excessive browning.

Notes

Net carbs: 1.3g per slice. 10 slices per keto egg loaf.
Store in the fridge for up to 5 days. Tastes great fried in butter (a bit like French toast).
Freeze for up to 3 months. Freeze pre-sliced and place parchment paper between each slice to prevent sticking.
I used a small bread loaf pan (450ml capacity). I think if you use a regular, full size bread loaf pan the loaf will sink less in the middle as it will be rectangular rather then a high bread shape.
*** update September 2020 - a reader followed the suggestion in the post to separate the eggs and whip the egg whites until stiff. She then folded the egg whites into the batter at the very end. This produced an egg loaf that held its shape and did not sink in the middle. She showed me images and it looked PERFECT. ***